This homemade nut-free chocolate spread is nut allergy friendly, picky kid approved, and so delicious. It’s easy to make in just a few minutes and is more nutritious than most store bought chocolate spreads. This vegan chocolate spread is made with simple ingredients and is perfect for school lunches and snacks. It’s also dairy free, vegan, gluten free, paleo, and refined sugar free.
What to serve with this nut-free chocolate spread
This vegan chocolate spread is perfect on a slice or two of warm toast. Top the toast with some fresh berries or banana slices too if you like.
It’s also delicious slathered on these hearty gluten-free, vegan buckwheat pancakes or these yummy paleo banana coconut flour pancakes. It would be delicious on waffles or French toast too.
This vegan chocolate spread is perfect for school lunch snacks for picky kids. Make a simple sandwich with this spread or use it as a dip for fresh fruit or crackers.
Main ingredients and substitutions
This spread gets its rich, creamy consistency from pumpkin seed butter. It’s best to use pumpkin seed butter with no added sugar or salt in this recipe – the only ingredient listed on the jar should be pumpkin seeds. Pumpkin seed butter is available at many grocery stores these days or you can order it online.
You can also make your own pumpkin seed butter if you prefer. It just takes a bit of time and requires either a high speed blender or food processor.
To make your own pumpkin seed butter, add about two cups of pumpkin seeds to the blender or food processor and blend until smooth, pausing intermittently to make sure your machine doesn’t overheat. It takes about twenty minutes of blending to achieve a smooth, creamy consistency, so short breaks will be necessary in order to avoid damaging your blender or food processor. I prefer to take the easy route and order ready made pumpkin seed butter online. Alternatively you can substitute sunflower seeds to make your own sunflower seed butter if you prefer.
This spread gets its chocolate flavor from unsweetened cocoa powder. You can use any type of unsweetened cocoa powder in this recipe (the two main types are called dutch process cocoa powder and natural cocoa powder – either is fine for this recipe).
This spread is sweetened with maple syrup. You can substitute agave or honey if you prefer.
A pinch of salt rounds out the flavors in this spread but you can omit the salt if you prefer.
How to make it
Start by adding the cocoa powder, salt, and maple syrup to a bowl, then mix well. Next you’ll add the pumpkin seed butter and mix again until any lumps from the cocoa powder dissolve and a smooth, creamy texture is achieved. This just takes a minute or two.
Store this nut-free chocolate spread in an airtight container in the fridge for up to a week.
More nut-free chocolate recipes
- These chocolate dates are a delicious nut-free snack or dessert. They’re easy to make and perfect for special occasions.
- Or try this dark chocolate hummus recipe. It’s silky smooth and makes a delicious dip for fresh berries.
- These chocolate filled strawberries are nutrient dense yet totally decadent.
- This vegan date cake is gluten free and refined sugar free.
Nut-Free Chocolate Spread
- 1 Mixing bowl
- 1/2 cup pumpkin seed butter (or substitute sunflower seed butter)
- 1/2 cup maple syrup
- 1/4 cup unsweetened cocoa powder (Fairtrade certified)
- Pinch of salt
- Add the cocoa powder, salt, and maple syrup to a mixing bowl, then mix well.
- Add the pumpkin seed butter and mix until smooth.
- Store this nut-free chocolate spread in an airtight container in the fridge for up to a week.